Jeff Milner

Just the recipe — little or no chit-chat:

Ingredients:

• 3 tablespoons cornstarch
• 2 tablespoons chili powder
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon white sugar
• 1 ¹/₂ teaspoons onion powder
• 1 ¹/₂ teaspoons garlic powder
• ³/₄ teaspoon cayenne pepper
• 1 ¹/₂ teaspoons ground cumin

Directions:

Mix ingredients together and then season as your other recipes call for Mexican seasoning.

We usually double it and keep a jar full in the pantry.

(Via Allrecipes.com)

Takes 20 minutes. Serves 4. I usually double the sauce.

Ingredients:

• ¹/₄ cup unprocessed natural creamy peanut butter
• ¹/₄ cup soy sauce
• ¹/₂ tablespoon ground ginger
• 2 tablespoons minced garlic
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons hot chili oil (2 for moderate spicyness — add more to taste)
• 3 tablespoons honey
• 4 chicken breasts
• 2 cups chopped broccoli
• 3 green onions
• 2 shredded carrots
• 1 (14 ounce) package Thai rice noodles

Direction for Sauce:
Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.

Directions for Chicken:
Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.

Directions for Noodles:
Cook rice noodles in water with salt, according to package instructions.

Serve chicken/vegetables over noodles with sauce poured generously on top.

(Via food.com)

From justataste.com comes a delicious potsticker recipe but I’ve rewritten it here because I want to read recipes without all the unnecessary jabbering and pop-ups covering the screen.

Ingredients for dipping sauce:

1/2 cup low sodium soy sauce
1 teaspoon seasoned rice wine vinegar
1/2 teaspoon sesame oil
1 Tablespoon sugar
1 Tablespoon sliced scallions
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sesame seeds

Ingredients for Potstickers:

1 pound ground chicken (See Kelly’s Notes)
1/4 cup sliced scallions, green and white parts
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 Tablespoon low sodium soy sauce
1 teaspoon sesame oil
25 round wonton wrappers
Vegetable oil, for pan-frying

How to make the dipping sauce:

1. In a medium bowl, whisk together red pepper flakes, rice wine vinegar, scallions, sesame oil, sesame seeds, soy sauce, and sugar. That’s it; set sauce aside.

How to make the potstickers:

1. In a medium bowl, stir together garlic, ginger, ground chicken, sesame oil, scallions, and soy sauce until well combined.
2. To assemble potstickers, arrange wonton wrappers on a work surface and fill a small bowl with water. Spoon two teaspoons of the chicken mixture into centre of each wrapper. Dip your finger in the water then slide it around the edges of each wonton wrapper. Fold wrappers in half and pinch pleats along the top. Press bottoms of the potstickers to create flat bottoms.
3. Add two tablespoons of vegetable oil to a large pan on medium-high heat. Coat bottom of the pan by swirling the oil, then add a single layer portion of the potstickers and sear bottoms until they’re crunchy and golden brown.
4. After potstickers are browned on the bottom, add ¼ cup water to pan and cover. Steam the potstickers until chicken is cooked through, about 5 minutes.
5. Remove lid and continue cooking while swirling the potstickers in the pan until all water is evaporated.
6. Transfer potstickers to paper towel-lined plate then repeat searing and steaming process with remaining potstickers.

Ingredients

• 1/4 cup flour (30 g)
• 1/4 cup sugar (50 g)
• 2 tablespoons (13 g) cocoa (natural, unsweetened)
• Pinch of salt
• Tiny pinch of cinnamon
• 1/4 cup water (60 ml)
• 2 tablespoons (30 ml) melted butter, or neutral oil
• 1/8 teaspoon vanilla extract
• 1 small scoop of ice cream or 1 or 2 teaspoons heavy whipping cream to serve

1. Add the dry ingredients to the mug and stir:
   Place flour, sugar, cocoa, salt, and cinnamon in a microwave safe ceramic mug. Stir well with a fork or spoon and break up any clumps.
2. Add the wet ingredients and stir:
   Add the butter or oil, water, and vanilla to the cup and stir until the mixture is smooth and there are no lumps.
3. Cook in microwave:
   Heat on high power until the mixture is cooked through, about a 1 minute and 40 seconds for a 1000 watt microwave, or 1 minute 10 seconds on a 1650 watt microwave¹.
4. Top with ice cream:
   Let cool for a minute and serve with a scoop of vanilla ice cream or a teaspoon or two of whipping cream poured over.

1. You may have to experiment and adjust the time for less or more powerful microwaves. If you don’t know the power level on your microwave, start with 60 seconds and increase until the brownie is done. It should still be moist when cooked through.

Update: I tried this recipe with my grade five class and a few of them complained that the chocolate was a bit strong / bitter. I think they may not have been careful about stirring thoroughly but also they may not have a taste for lots of cocoa. I added some sugar on top and they liked that.

(via)